Adjacent and partially overlapping anatomy — bondiola sits between the upper shoulder and the neck/collar. Pork neck (échine / coppa di maiale) is the more strictly neck-and-collar cut; bondiola extends slightly further down into the shoulder.
Translation takeaway
These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.
Keep Bondiola and Pork neck together in your notebook.
Names by country
| Country | Bondiola | Pork neck |
|---|---|---|
| 🇺🇸United States | — | Pork collar |
| 🇬🇧United Kingdom | — | Pork neck |
| 🇫🇷France | — | Échine de porc |
| 🇪🇸Spain | — | Cabeza de lomo |
| 🇦🇷Argentina | Bondiola | Pescuezo de cerdo |
| 🇲🇽Mexico | — | Aguja de cerdo |
| 🇵🇹Portugal | — | Cachaço |
| 🇧🇷Brazil | Bondiola | Pescoço suíno |
| 🇮🇹Italy | — | Coppa di maiale |
| 🇩🇪Germany | — | Schweinenacken |